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My Grandmother’s Applesauce Recipe

Growing up, my favorite thing about fall was always my grandmother’s applesauce. With grocery store varieties containing ingredients like high fructose corn syrup and dyes, this recipe is great alternative with just two ingredients, apples and sugar. Here’s how to do it:

Peel core and slice 1/2 a peck of apples. (I get a mix from an orchard near my house) cut the slices into halves or thirds, and toss them into a stockpot or Dutch oven as you go. I turn the heat on low, and keep it on as I prep and add the apples. Now comes the sugar.(Just plain, white, natural sugar.) My grandmother always said there is no set amount, “you just go by gosh, and by golly.” I’ve come to fill a small tea cup (as you see in the picture) but you can always add a small amount, and more to taste as you go along.

There is no need to add any liquid, the apples will break down naturally, just keep them on low heat. At this point, I put a lid on the pot and let them cook, stirring occasionally. After about 30-45 minutes or so, (depending on how chunky you like your sauce) it is ready to enjoy. You can add a teaspoon of cinnamon if you’d like. My grandmother was never a big fan of that, and wanted to let us add our own cinnamon, only if we wanted to.

It will last about 3 weeks in the refrigerator, if you have any left by that time! If you want to make extra, it keeps very well in the freezer, and is sure to please adults and children alike!

(*I posted this previously on another blog for a school project, and wanted to post it again here.)